Apple-Raspberry Jelly

1. 1

   Combine apple juice, raspberry juice, and powdered pectin in a flat-bottomed kettle, stirring well; bring to a rolling boil, stirring constantly. Add sugar, and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, and skim off foam with a metal spoon.

2. 2

   Quickly ladle jelly into hot sterilized jars, leaving 1/4-inch head space. Cover with metal lids, and screw bands tight. Process in boiling-water bath 5 minutes.

No additional tips available.